How to kill insects after eating salmon?

Salmon is a very precious fish. People abroad are accustomed to eating salmon raw and making it into sashimi. The taste has a primitive feeling and is very nostalgic. Salmon is divided into freshwater fish and saltwater fish. Freshwater salmon is at risk of parasites, so you must be extra careful when eating it. However, how do you kill parasites after eating salmon? Let’s take a look at the explanation below.

It is too late to deworm salmon after eating it, and deworming should be done before eating it. It is understood that people who often eat raw fish have a 30% to 40% chance of being infected with liver fluke disease, while not eating raw fish and shrimp can basically eliminate the possibility of infection. After the liver fluke parasitizes the intrahepatic bile duct of the human body, the patient will have no symptoms temporarily in mild cases. However, as the liver flukes in the bile duct multiply, the patient will show symptoms of enlarged liver and fatigue. Therefore, it is best not to eat food until it is cooked. For those who like to eat raw fish, it is recommended that they go to the hospital for a check-up in time. If the blood test shows positive antibodies to liver fluke and B-ultrasound shows thickening of the intrahepatic bile duct wall echo, then stool samples should be collected and repeatedly searched for liver fluke eggs. This is the "gold standard" for diagnosing liver fluke disease.

Parasites can be killed by high temperature. Generally, parasites in salmon are divided into nematodes and ova, which exist in the anus, abdomen and tail. Parasites can be effectively eliminated by high temperature. Generally, the temperature of 70℃ can completely kill the parasites.

Freezing can kill parasites. Heat or freezing is an effective way to kill parasites. In order to maintain the edible value of fish, freezing is still the main method. Environmental protection and health departments in some countries have introduced targeted food safety regulations. For example, the US Food and Drug Administration stipulates that fish must be frozen at minus 35 degrees Celsius for 15 hours, or minus 20 degrees Celsius for 7 days before it can be eaten; the EU standard is to freeze it at minus 20 degrees Celsius for more than 24 hours. When purchasing raw materials, refrigerating the fish at -20℃ for 24 hours can generally kill the parasites in the fish.

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